SUMMER CORN FETTUCCINE
This pasta tastes like corn chowder, a summer favorite of mine. Bring home a bushel of corn at summers end and cook, scrape and freeze summer fresh flavor by making your own frozen corn kernels.
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente.
- Meanwhile, heat a large skillet with a drizzle of extra-virgin olive oil over medium to medium-high heat. Add the bacon and cook a few minutes until rendered and crisp. Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add 3/4 of the scraped corn and any corn liquid to the pan with the bacon. Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5 to 6 minutes.
- Add the remaining corn and half-and-half to a food processor and puree until smooth.
- Pour the stock or wine into the corn and vegetables, and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce or cayenne and season with salt and pepper, to taste.
- Drain the pasta and add it to a large serving bowl. Pour in the sauce, add a couple of handfuls of cheese, about 1/2 cup and toss. Top with torn basil or chopped tarragon and pass the remaining cheese at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Dorniqucah Clarke
[email protected]This recipe was a great way to use up some leftover corn. The dish was flavorful and easy to make. I would definitely recommend it.
Dilan Kanish
[email protected]The corn fettuccine was a bit bland for my taste. I think I would have liked it more if I had added some more salt and pepper.
SUBRATA CHANDRA BORMON
[email protected]I made this dish last night and it was delicious! The corn and bacon added a nice sweetness and smokiness to the pasta. I also loved the addition of the arugula, it gave the dish a nice peppery flavor. Overall, this is a great recipe that I will defi
Angela Brown
[email protected]Easy to follow recipe, even for a beginner cook like me. The corn fettuccine turned out creamy and flavorful. Loved it!
Jacobie Hannon
[email protected]This corn fettuccine was a hit! The flavors were so fresh and summery, and the pasta was cooked perfectly. I loved the addition of the grilled corn, it gave the dish a nice smoky flavor. I will definitely be making this again.